Over the years I’ve fallen in love with Tomatillos. The tomato like berry that adds so much flavor to many of our favorite Mexican and Latin dishes. Every year when I start planning my garden, I make sure I have at least one or two plants, and each year I find myself overwhelmed with the fruit. While I could easily make them into many dishes, one of my absolute favorite things to use them in is salsa verde. The best part of this recipe is you can not only control the heat but enjoy them all year round.
- 6 cups tomatillos, roasted and chopped
- 3 cups onions, chopped
- 2 jalapeno peppers, chopped
- 2 chili peppers, chopped
- 6 garlic cloves, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup lemon juice
- 1 tablespoon salt
- 1 teaspoon black pepper
- Remove the husk and core from all of your tomatillos. Wash them well to remove the sticky residue. Place them on a cookie sheet lined with foil and place them under your broiler on high for 5 minutes.
- In a food processor chop your onion, garlic and peppers. I find cutting the hot peppers in half and scraping the seeds out removes a bit of the heat, but still provides the flavor. You should probably wear gloves due to the oils in them. Wash your hands well before touching your face or anything else after cutting up the hot peppers.
- Chop your roasted tomatillos in the food processor. Put them in juice and all in – they will still be hot so do them in batches.
- Combine all ingredients in a large pot & stir frequently over high heat until mixture boils. Reduce heat.
- Simmer 20 minutes.
- Add to prepared cans and process.
- Place 4 clean pint mason jars on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
- Prepare 4 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
- Prepare your salsa according to the directions above.
- Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Ladle the hot salsa into each jar until there is about 1/2 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
- Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
- Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 20 minutes.
- After the jars have processed for 20 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!